|Dark brown, full-flavored cremini mushrooms, ummm, mmm!|
|Ready for the oven|
Chicken Mushroom Hotdish
3 tablespoons olive oil, divided
4 green onions, sliced
1 celery stalk, cut into ½” dice
10 ounces, cremini mushrooms, halved if large
3 tablespoons flour
3 tablespoons dry sherry
2¼ cups low-sodium chicken stalk
¾ cup milk
8 slices dense bread, cut into triangles*
2 tablespoons coarsely chopped fresh flat-leaf parsley
1/3 cup finely grated Parmesan
In a nonstick sauté pan, heat 2 tablespoons olive oil over medium-high heat and add chicken.
Sauté until golden brown on bottom, 3-4 minutes.
Turn over chicken, reduce heat to medium, and cook 10 minutes more.
Transfer to a plate.
Heat remaining oil in pan and add onions, celery and mushrooms; cook, stirring occasionally, until golden brown and tender, about 8-10 minutes.
Stir in flour and cook, stirring often, for 2 minutes.
Add sherry, stock and milk; cook, scraping up browned bits from bottom until sauce is thickened, about 5 minutes.
Season with salt and pepper.
Arrange bread on bottom of a shallow 2-quart baking dish, overlapping slices slightly.
Spoon half of the vegetables and sauce over bread.
Slice chicken crosswise, ½” thick, and arrange on bread.
Top with any accumulated juices from the chicken.
Spread remaining vegetables and sauce over chicken.
Sprinkle with Parmesan and parsley.
Bake until golden brown and bubbling, 25 to 30 minutes.
Let stand 15 minutes before serving.
*I used Pepperidge Farm original, you might want dense multigrain.